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How much average per captita consumption of meat in the us

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Reference no: EM131135721

Question 1

The most efficient converter of feed to meat is ___________.

a. cattle
b. pork
c. poultry
d. fish

Question 2

The average per captita consumption of meat in the US in 2007 was ____ pounds.

a. 55
b. 111
c. 222
d. 333

Question 3

What we call 'meat' is ____ tissue.

a. connective
b. fat
c. muscle
d. subcutaneous

Question 4

Myoglobin is a pigment that carries _____.

a. oxygen
b. carbon dioxide
c. nitrogen
d. waste products

Question 5

White muscle fibers deliver energy slowly over time.

True
False

Question 6

White muscles store a ____ called glycogen.

a. fat
b. protein
c. carbohydrate
d. pigment

Question 7

Beef typically comes from animals that are 15-24 months old.

True
False

Question 8

Meat that has similar characteristics are called ______ cuts.

a. quarter
b. primal
c. retail
d. grade

Question 9

Tender cuts of meat tend to come from_____.

a. the middle of the animal
b. closer to the back
c. further from the legs
d. all of the choices

Question 10

There are _____ USDA grades of beef with Prime and Choice being sold most to consumers.

a. 2
b. 4
c. 6
d. 8

Question 11

________ is the primary determination of beef quality.

a. Physiological age
b. Chronological age
c. Primal cut
d. Marbleing

Question 12

Domestic chickens can be produced in ___________.

a. 6 weeks
b. 3-4 months
c. 6-8 months
d. 1 year.

Question 13

_______ is the meat most consumed in the US.

a. Beef
b. Pork
c. Chicken
d. Fish

Question 14

Turkey dark meat often takes the place of ______ in processed meats.

a. beef
b. pork
c. chicken
d. fish

Question 15

Large amounts of subcutaneous fat can be found in ______.

a. fowl
b. chickens
c. turkeys
d. ducks

Question 16

White, or breast, poultry meat needs to be cooked to a higher internal temperature than dark meat.

True
False

Question 17

The density of water impacts the structure of meat and bones in fish.

True
False

Question 18

Fish is fully cooked when the flesh forms flakes and the internal temperature is _____ degrees.

a. 120
b. 140
c. 160
d. 180

Question 19

Fish in the grocery store is best stored and displayed at _______ degrees.

a. 28
b. 32
c. 40
d. room temperature

Question 20

The major protein in milk is ________.

a. lactose
b. calcium
c. casein
d. whey

Question 21

The greatest portion of protein in eggs is found in the yolks.

True
False

Question 22

Soy protein is often eaten as _________.

a. milk
b. tofu
c. isolate
d. all of the choices

Question 23

Soy protein can be about 10% in _____.

a. milk
b. tofu
c. isolate
d. edame

Reference no: EM131135721

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